Ingredients
1½ cups self-raising flour (205g)
¼ cup almond meal (25g)
¼ tsp salt
½ cup granulated sugar (100g)
½ cup milk (125ml)
¼ cup butter, melted and cooled (60g)
1 egg, lightly whisked
For sauce
½ cup passionfruit pulp (7-8 fresh passionfruit)
½ cup orange juice (125ml)
1 cup boiling water (250ml)
¼ cup brown sugar, lightly packed (60g)
To serve
Extra passionfruit
Cream, ice cream or custard
Method
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Preheat oven to 180°C. Lightly coat a 2 litre baking dish with cooking oil spray and place on a rimmed oven tray.
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Stir flour, almond meal, salt and sugar in a medium bowl. Make a well in the centre, add milk, butter, and egg, and stir to combine. Spoon batter into prepared dish and spread into a thin layer.
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Stir passionfruit pulp, orange juice, boiling water and brown sugar in a jug. Pour liquid over a large spoon so the liquid floats on top of the batter. Do not stir.
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Bake 30 – 35 minutes until pudding is golden on top and firm to the touch in the centre. Serve warm with extra passionfruit, and cream, custard or ice cream if desired.
This recipe is courtesy of Australian Passionfruit
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